Between all the peppers that have arrived courtesy of Greensgrow’s CSA and POD’s two thriving bird chili plants, some creative concocting has been in order.
Latex gloves donned, (seriously, don’t forget protection) a peck of peppers were sliced and diced to come up with this fiery modified harissa (adapted from the great Casa Moro cookbook).
4-6 long hot red chilies, seeded and minced finely
a generous handful of bird chilies, seeded and minced finely
3 heaping tsp. caraway seeds, ground
3 heaping tsp. cumin seeds, ground
4 cloves garlic
1 red bell pepper, roasted and peeled
1/2 tsp. tomato puree
1/2 tsp. red wine vinegar
2 tsp. smoked paprika
4 tbs. olive oil
- Process the hot peppers with a pinch of salt, half of each of the spice seeds and the garlic until smooth. Very, very smooth.
- Add the roasted peppers, the rest of the spice seeds, the tomato puree, and vinegar, and blend some more. Smoooooth.
- Transfer to a non-reactive bowl and add the olive oil.
- Sprinkle the paprika on top of the oil and stir. Taste, and season with more salt, if necessary.
- Harissa keeps well in the fridge, but you’ll want to cover it with some olive oil to seal it from the air.
- Blend them with a pinch of salt, half of each of the spice seeds and the garlic until smooth. Toss in the minced bird chilies and process some more.